Nourished Kids: Homemade Chicken Veggie Patties

Think outside of the box to keep things interesting when cooking for your toddler.  We love to sneak in nutrition wherever we can. These homemade chicken veggie patties are extra easy and you can use leftover chicken and whatever vegetables you have on hand to make them. Thank you for the recipe!


Chicken Veggie Patties

Adapted from:

Makes about 15 patties depending on what size scoop you use


  • 1 small zucchini, grated
  • 6 florets of broccoli, grated
  • 1 bell pepper, finely chopped (whatever color you’d like, we used green)
  • 1/2 cup cooked chicken, finely chopped
  • 1/2 cup green onions, finely chopped
  • 1/2 cup gluten free flour (or unbleached wheat flour if not avoiding gluten)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • 1 egg, beaten
  • 2-4 tbsp. olive oil


  1. Combine all ingredients except for the flour and olive oil in a large mixing bowl.
  2. Sprinkle the flour over the mixture and gently fold the flour into the mixture.
  3. Heat two tablespoons of olive oil in a large skillet.  Using a small cookie scoop, scoop the mixture into the hot pan and flatten it with the back of the scoop.  Cook until the patties are golden brown and then flip and cook until it is golden brown on the other side.
  4. Remove the patties from the pan and set on a paper towel to cool continuing to cook the remaining mixture.
  5. Serve to your kids warm with sour cream or whatever topping they would like.  These freeze well for up to 3 months.

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Stefanie Gates, chef, is a regular contributor to our blog and a culinary advisor for PreviMedica. She enjoys developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. Her favorite job, of course, is being a mom and cooking up new recipes for her toddler.  You can learn more about her here.

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